Baked chocolate mousse

Ingredients for 4 servings:

• 150 g chocolate (dark chocolate)
• 4 eggs
• 175 g butter
• 100 g sugar
• 3 tsp flour
• Butter for the molds
• Flour for the molds

Instructions

Working time approx. 20 minutes; Rest time approx. 9 hours; Total time approx. 9 hours 20 minutes

wonderfully chocolatey dessert

Break the chocolate (preferably over 80% cocoa content) into small pieces and heat with the flaked butter in a double boiler, stirring constantly. Set aside to cool. Meanwhile, separate the eggs. Beat the egg whites with 50 grams of sugar until very stiff peaks form. Beat the egg yolks with the remaining sugar for about 3 minutes until a thick, yellow mixture forms. Stir the lukewarm chocolate-butter mixture into the egg yolks. Carefully fold in the flour. Next, add the beaten egg whites. It’s important to fold in the egg whites without overmixing them, as otherwise all the air will be beaten out of the beaten egg whites and the batter won’t be fluffy. Now butter small baking cups (should hold 250 ml) and dust with flour. Soufflé dishes, for example, are suitable for this. I personally use small dessert bowls made of thick glass. Fill these with the chocolate batter, cover, and refrigerate overnight. The dessert is baked in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit) for 14 minutes. The secret of this dish lies in its texture. It’s a warm chocolate cake on the outside, while the inside remains soft (like warm chocolate mousse). The cake is delicious on its own, but can also be topped with ice cream or whipped cream.